On the increase in efficiency levels, Shiroor explains. “Efficiency is measured in different ways in dairy companies — one is through shelf life of the milk.” In normal cases, milk which remains fresh for around six hours since the time of milking, will have only 45 minutes to one hour shelf life left by the time it reaches the processing centre. According to Shiroor, this has gone up to three hours owing to significant improvement in the milk quality. Second way of measuring is by assessing how much water farmers add to milk. “Traditionally they used to add 10% water. Now we are able to show that it has almost stopped in the areas where our solution is deployed. Farmers feel they are getting fair price, in fact if they add water they will lose money,” says Shiroor. According to him, this saves expenses for the dairy company which earlier had to process not just milk, but also the additional 10% water, say one lakh litres of water for every 10 lakh litres of milk. “Now they don’t need to transport, cool, evaporate and process 11 lakh litres, but only 10 lakh litres which is pure milk. That saves resources and expenses,” Shiroor explains.